|
Angel Food Cake
Joyce Conrady
|
1 ½ |
Cups |
Sifted Cake Flour |
|
2 ¼ |
Cups |
Sugar |
| 2 |
tsp. |
Cream of Tarter |
| 13 |
|
(baker's dozen)
egg whites |
| 1 |
tsp. |
Vanilla |
|
¼ |
tsp |
Almond Extract |
|
½ |
tsp |
Salt |
Sift cake flour. Add ¾ c. Of the sugar. In large
bowl, beat egg white til foamy. Add salt, flavorings and cream of
tartar. Continue beating til soft peaks stand. On slow speed beat in
sugar 2T. at a time. Fold in flour and sugar mixture in 6 portions.
Bake 325º for 30 minutes. Then 350º for the next the next 25-30
minutes. Take out of the oven, flip upside-down until cool. Frost
with favorite frosting.
Gingerbread Layer Cake
Daniel Crider
| 3 |
Cups |
Flour |
|
2 1/2 |
tsp. |
Ground Ginger |
| 2 |
tsp. |
Cinnamon |
|
1/2 |
tsp |
Cloves |
|
1/4 |
tsp. |
Nutmetg |
|
1 1/2 |
tsp. |
Salt |
| 1 |
tsp. |
Baking Powder |
| 1 |
tsp. |
Baking Soda |
| 1 |
Cup |
Butter, softened |
| 1 |
Cup |
Sugar |
| 2 |
|
Large Eggs |
| 1 |
Cup |
Molasses |
|
1 1/4 |
Cup |
Milk |
Preheat oven to 350ºF (175ºC). Grease two 9-inch
cake pans, line with rounds of parchment paper, and flour.
In a medium bowl, whisk together flour, ground ginger, cinnamon,
cloves, nutmeg, salt, baking powder, and baking soda.
In the bowl of a stand mixer, beat butter and brown sugar on medium
until light and fluffy, about 5 minutes. Add eggs, one at a time,
beating well after each addition. Slowly add molasses, followed by
ginger. Beat until well mixed.
Scrape down sides of mixer bowl. Alternating between dry ingredients
and milk, add flour mixture in 3 additions, scraping down sides of
bowl between additions. Mix just until combined.
Scrape batter into prepared pans, evenly distributing it between the
pans. Bake in preheated oven until a toothpick comes out almost
clean (with a few moist crumbs), about 25–35 minutes. Start checking
at 25 minutes.
Remove from oven and allow to cool in pans on a wire rack for 15
minutes before inverting on the rack to cool completely.
Maple Buttercream Frosting
| 1 |
LB. |
(4 cups) Powdered Sugar |
| 1 |
Cup |
Butter |
| 1 |
tsp |
Vanilla |
| 1 |
tsp |
Imitation Maple Flavoring
or Maple Extract |
Add softened sticks of butter to mixer.
Add vanilla and maple extract.
Mix until butter and extracts are completely mixed.
Add powdered sugar.
Beat on low until powdered sugar is incorporated.
Then move mixer up to medium-high speed. Scrape sides and bottom of
bowl often. When completely mixed the frosting may appear dry. If it
is add a dash of milk.
Wesssley Fudge Cake
Mary Johnson
|
2½ |
Cups |
Flour |
| 1 |
tsp. |
Baking Powder |
| 2 |
tsp. |
Baking Soda |
| 2 |
sticks |
Unsalted Butter |
| 2 |
Cups |
Sugar |
| 2 |
|
Eggs (one at a
time) |
| 2 |
tsp. |
Vanilla |
|
½ |
tsp. |
Salt |
| 3/4 |
Cup |
Hot water mised
with 1/2 cup Cocoa |
| 1 |
Cup |
Buttermilk
(Alternate buttermilk and flour when adding |
Bake at 350
degrees for 30 minutes
Dairy Free Red Velvet Cake
Hannah Crider
|
MIX: |
|
|
|
1 |
oz. |
Red food Coloring |
|
1 |
oz. |
Water |
|
3 |
T |
Cocoa |
| |
|
Set Aside |
| |
|
|
|
CREAM: |
|
|
|
1/2 cup + 2 t. |
|
Vegetable Shortening |
|
2 |
|
Eggs |
| |
|
Add coloring paste |
|
ADD |
|
|
|
1 |
Cup |
dairy free buttermilk
(1 cup almond milk and and 1 Tbs. vinegar, let sit for 10
minutes) |
|
2 1/2 |
Cups |
cake flour (or 2 cups+
3 T. all purpose flour) |
|
3/4 |
tsp. |
Salt |
|
1 |
tsp |
Vanilla |
| |
|
Beat with mixer until
well mixed. |
|
ADD |
|
|
|
1 |
T |
Vinegar |
|
1 |
tsp. |
Baking Soda |
| |
|
Mix by hand. Pour immediately into two
greased, 9 pans. Bake at 350 degrees for 25 minutes. |
Icing for Red Velvet Cake
| 4 |
T |
Flour |
| 1 |
Cup |
Almond Milk |
| |
|
Cook to a thick
paste, stirring occasionally, put through sieve while hot.
Let set until completely cool. |
|
1/2 |
Cup |
vegetable
shortening 1/2 cup dairy free margarine |
| |
|
Beat 2 minutes |
|
ADD |
|
|
| 1 |
Cup |
Sugar |
| |
|
Beat 2 more
minutes |
| ADD |
|
Milk Paste |
|
ADD |
|
|
| 2 |
tsp. |
Vanilla |
| 6 |
T |
Powder Sugar |
| |
|
Beat until fluffy. |
[to top of second column] |
 German Chocolate Cake
Karen Sandel
| 4 |
oz. |
Baking Chocolate |
|
½ |
Cup |
Water |
|
2 1/4 |
Cup |
All Purpose Flour |
| 1 |
tsp. |
Baking Soda |
| 1 |
tsp. |
Salt |
| 2 |
Cup |
Granulated Sugar |
| 1 |
Cup |
Butter |
| 4 |
|
Large Eggs
seperated |
| 1 |
tsp |
Vanilla |
| 1 |
Cup |
Buttermilk |
Frosting
| 3 |
|
Egg Yolks |
| 1 |
Cup |
Sugar |
|
½ |
Cup |
Butter |
| 1 |
Can |
Evaporated Milk
(12 oz.) |
| 1 |
tsp. |
Vanilla |
|
1 ⅓ |
Cup |
Flaked Coconut |
| 1 |
Cup |
Chopped Pecans |
Set oven to 350°
Spray pans bottoms sides cooking spray 8 or 9" pans
Coarsely chop the chocolate bar. Heat the chocolate & water in a
quart size pan, low heat. Stir frequently, until completely melted
remove from heat & cool
In a medium bowl, stir the flour, baking soda. Salt until mixed; set
aside. In another medium bowl beat 2C. Sugar & 1 C butter with
electric mixer on medium speed till light & fluffy; set aside,
Medium speed, beat egg yolk at a time into the sugar mixture until
mixed. On low speed, beat in 1/2 of the flour mixture till smooth,
then 1/2 the buttermilk just until smooth. Repeat alternating.
Beat egg whites until they form stiff peaks when beaters are lifted.
Add to batter & fold in. folding to prepared pans.
Bake in 8" pan 35-40 minutes or 9" pans 30-35 min. Cool pans
completely.
In 2 quart sauce pan, stir the egg yolks, 1 c
sugar, ½ c butter, evaporated milk, and 1 t. Vanilla until well
mixed. Cook over medium heat around 12 minutes, stirring frequently,
until thick and bubbly. Stir in coconut and pecans.
Cool 30 min.
Spread mixture over layers.
Maple Pecan Chiffon
Jeanne Runyon
|
3/4 |
Cup |
Granulated Sugar |
| 3 |
tsp. |
Baking Powder |
| 1/2 |
Cup |
Salad Oil |
| 1/2 |
Cup |
Cold Water |
| 1 |
Cup |
Egg Whites |
| 1 |
Cup |
Finely chopped Pecans |
| 2 1/4 |
Cups |
Cake Flour |
| 3/4 |
Cup |
Packed Brown Sugar |
| 1 |
tsp. |
Salt |
| 5 |
|
Egg Yolks |
| 2 |
tsp. |
Maple Flavoring |
| 1/2 |
tsp. |
Cream of Tarter |
Heat oven to 325 degrees. Stir together flour,
sugar, baking powder and salt. Make a "well" and add in order: oil,
egg yolks, water and flavoring. Stir until smooth.
Measure egg whites and cream of tartar into large mixer bowl. Beat
until whites form very stiff peaks. Gradually pour egg yolk mixture
over beaten whites, gently folding just until blended. Add finely
chopped pecans. Pour into ungreased tube pan, 10x4 inches.
Bake about 75 minutes or until top springs back when lightly touched
with finger.
Invert tube pan; let hang until cake is completely cool.
Maple Buttercream Frosting
| 1 |
Cup |
Butter, softened |
| 1/2 |
Cup |
Shortening |
| 1 |
tsp |
Vanilla Extract |
| 2 |
T |
Milk |
| 4 |
Cups |
Sifted Powder Sugar |
| 1/2 |
tsp. |
Maple Exctract |
Cream butter at
medium speed of an electric mixer. Gradually add sugar, beating
until light and fluffy Add milk; beat until spreading consistency.
Stir in extracts.
White Butter Cake
Dana Oltmans
| 1 |
Cup |
Butter |
| 3 |
Cups |
Cake Flour |
| 3/4 |
Cup |
Milk |
| 1/2 |
Cup |
Water |
| 1 1/2 |
Cup |
Sugar |
| 3/4 |
tsp |
Salt |
| 4 |
tsp |
Baking Powder |
| 1 |
tsp |
Vanilla |
| 6 |
|
Egg Whites |
| |
|
|
To butter, add sugar gradually. Cream until light
& fluffy. Add egg whites, 2 at a time. Sift together cake flour,
salt, & baking powder.
Add to butter mixture alternately with milk & water.
Add vanilla.
Pour into 2-8" greased & floured cake pans.
Bake at 350 degrees 30-35 minutes.
 |
